Cured Duck Salad

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4 duck legs, hind quarters

1/2 cup kosher salt

6 juniper berries toasted and crushed

6 black peppercorns crushed

2 sprigs fresh thyme

2 cloves garlic crushed

2 cups duck fat

6 shallots, peeled cut in half lengthwise

2 tablespoons honey

Water

1 tablespoon reserved duck fat

6 small white new potatoes cut into 1/2-inch cubes, blanched until tender (about 8 minutes), drained and patted dry

1/2 cup walnut halves, toasted

1 shallot, finely chopped

1 cup tender green beans cut into 2-inch lengths, blanched in salted water, shocked in ice water and patted dry

1/2 tablespoon Spanish sherry vinegar

Salt and pepper

1 bunch watercress, washed and dried

1 tablespoon olive oil

4 small slices sourdough bread

1/2 cup farmer's cheese or goat cheese, recipe follows

Farmer's cheese:

1 quart whole milk

1 cup buttermilk

Salt and fresh white pepper

Small amount grated lemon zest

Snipped chives, chervil, parsley or whatever fresh herbs available